Sweet Potato Butter Swim Biscuits
The best sweet potato butter swim biscuits using canned yams and buttermilk. Moist and fluffy, perfect for cozy fall dinners, Thanksgiving, or any holiday bread basket.
Servings: 9
Equipment
- 8x8 Baking Dish
- Mixing Bowls
- Rubber spatula
- Measuring Tools
- Fine Sieve or Strainer
- Butter Knife
Ingredients
- 1 15oz Canned Yams or Sweet Potatoes, drained and mashed See Substiution
- 1 ½ cups Buttermilk, cold
- 2 ½ cup All-Purpose Flour
- 1 ½ tablespoon Baking Powder
- 2 tablespoon Granulated Sugar
- ½-1 teaspoon Cinnamon or Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
- ½ cup Salted Butter, melted
- Orange Food Coloring (optional)
Instructions
- Preheat the oven to 400℉.
Make The Biscuit Mixture
- In a mixing bowl, add the flour, baking powder, sugar, and spices. Mix well and set aside.
- In a large bowl or glass measuring cup, add buttermilk, mashed sweet potato, and vanilla extract. Mix Well. Optional Tip: Add in 2-3 drops of orange food coloring for a brighter orange color.
- Pour the sweet potato buttermilk mixture into the dry ingredients. Mix until a dough is formed or just combined, try not to overmix.
Assemble and Bake
- Pour the melted butter into an 8x8 baking pan.
- Scrape the biscuit mixture into the pan with the butter. Spread into an even layer.
- Score the dough into 9 pieces with a butter knife. Tip: Dip the butter knife into the butter for easier slicing.
- Place into the oven and bake for 30-35 minutes or until golden brown. Tip: Use a toothpick to test the doneness; it should come out clean.
- Remove the biscuits from the oven. Allow them to cool for at least 10-15 minutes. Serve warm and enjoy.
Notes
Substitute 1 cup of sweet potato puree (cooked and smashed from a fresh medium sweet potato).